Tarte Tatin d’aubergines

Recipes

  1 ou 2 aubergines, selon la taille 1 pâte feuilletée 2 c à s de sucre ou de cassonade Huile d’olive, romarin, sel Coupez l’aubergine (ou les aubergines) en tranches, puis les faire griller dans de l’huile d’olive.
 Huiler un moule à tarte, saupoudrer le fond de sucre. Répartir le romarin.
Ranger les tranches d’aubergine… Read more »


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Fennel Orange Salad

Recipes

1 fennel bulb, washed, trimmed and thinly sliced 2 oranges, peeled, cut in 1/4″ rounds, then half moons small bunch of arugula Vinaigrette: olive oil red wine vinegar dijon mustard 1 clove garlic, minced salt Toss and serve As an alternative, substitute mixed lettuces for the arugula.


CH206

Stuffed chard leaves

Recipes

  12 chard leaves 1 cup onions, finely chopped 3 Tbsp butter 1 Tbsp sugar 1 Tbsp salt 1 Tbsp pepper 1.5 cups rice 0.5 cups chopped fresh herbs (such as dill and parsley) lemon juice 1.5-2 cups chicken broth olive oil In a bowl, put large, perfect chard leaves from which you have trimmed… Read more »


BR206

Kale Tanzanienne

Recipes

▪    1 botte de kale lavée et grossièrement tranchée ▪    1 petit oignon hâché ▪    1/2 à 1 tasse de lait de coco, au goût ▪    1/2 tasse d’arachides (de préférence non-salées: ça ferait beaucoup de sel!) ▪    Un curry (cari) commercial, au goût ▪    Un corps gras: huile d’olive, de canola, beurre, etc. (les… Read more »


BR206

Raw Tuscan Kale Salad

Recipes

  1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs 1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch 1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish 3 tablespoons extra-virgin olive oil, plus additional for garnish Freshly squeezed juice… Read more »


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Stir-fried bok choy with ginger and sesame

Recipes

  1 bunch bok choy 2 slices ginger 2 tablespoons soy sauce 1 teaspoon sugar, or to taste 1/4 teaspoon salt, or to taste 1/4 cup water A few drops sesame oil 1 1/2 tablespoons vegetable oil for stir-frying Wash the bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and… Read more »


Velouté de topinambours

Recipes

1 cuillère à soupe d’huile végétale 15 g de beurre 1 poireau haché 1 gousse d’ail hachée 300 g de pommes de terre, épluchées et coupées en dés 200 g de topinambours lavés et coupés en morceaux 1 litre de bouillon de légumes ou de volaille Sel et poivre du moulin Un peu de noix… Read more »


Sautéed Jerusalem Artichokes

Recipes

  2 Tbsp olive or sunflower oil 1 onion, diced 1 1/2 lbs jerusalem artichokes, scrubbed and sliced 1/4 inch thick (about 5 cups) juice of 1/2 lemon salt and pepper Heat the oil in a large skillet over medium-high heat. Add the onion and the jerusalem artichokes and sauté until the jerusalem artichokes are… Read more »


BR103

Roasted Rutabaga Wedges

Recipes

  1 rutabaga 1 Tbsp olive oil 1 Tbsp balsamic vinegar sea salt Heat oven to 500 degrees F. Peel rutabaga. Use a heavy, sharp knife to cut rutabaga in half lengthwise, then cut each half into 3-4 long wedges. Place wedges in a baking pan and toss with olive oil to coat well. Spread… Read more »


Crop Beets

Russian Cabbage Borsht

Recipes

1 1/2 cups thinly sliced potato 1 cup thinly sliced beets 4 cups water 1 to 2 Tbsp butter 1 1/2 cups chopped onion 1 tsp caraway seeds 1 1/2 tsp salt (or more, to taste) 1 stalk celery, chopped (or 1/2 cup celeriac, chopped) 1 medium sized carrot, sliced 3 to 4 cups shredded… Read more »